| Ingredients: |
| 66 |
|
small chocolate graham cracker animals |
| 1 |
|
bag (10 ounces) frozen unsweetened strawberries
or 1 ½ cups fresh strawberries |
| 2 |
|
tablespoons sugar |
| ¾ |
|
cup strawberry preserves |
| 1 |
|
container (15 ounces) part-skim ricotta cheese |
| ½ |
|
cup plain fat-free yogurt |
| 4 |
|
fresh strawberries, cut in half |
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nonstick cooking spray |
|
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| Directions: |
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1. Remove bottom from 9-inch springform pan. Cut a
square of foil 1 inch larger than bottom of pan. Line pan bottom with
foil and reassemble. (Excess foil will hang from bottom of pan. Fold
it up and out of the way.) Spray sides and bottom of pan with nonstick
spray.
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2. Finely crush chocolate graham crackers to make
¾ cup. Pour into pan and tilt to cover sides and bottom of
pan evenly. Use fingertips to distribute loose crumbs evenly.
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3. Combine strawberries, sugar, and preserves
in blender or food processor. Cover and process until smooth.
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4. Add ricotta cheese and yogurt; mix. |
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5. Pour over cracker crumbs in pan.
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6. Cover pie with plastic wrap. Freeze at least 8
hours or overnight.
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7. About 20 minutes before serving, take pie out
of freezer and immediately remove pan and foil. (Crumbs will stick
to foil if allowed to thaw.)
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8. Transfer to serving dish.
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9. Just before serving, garnish with strawberry halves. |
